Sautéed Romaine Hearts Slow Cooked In Butter

Romaine is not just for Caesar salad! In this recipe, Chef Brendan Dougherty gives romaine hearts their time in the heat. He recommends serving these leafy greens alongside poached halibut or crab cakes.
Nutrition per serving    (USDA % daily values)
Uploaded by: County Lines Magazine


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Ingredients for 4 servings

1 C. butter

4 romaine hearts, split in ½ lengthwise

4 garlic cloves, peeled and sliced

2 medium Spanish onions, cut into medium dice

1 thyme sprig

¾ C. sherry wine vinegar



Preheat oven to 325°. Place a high-sided, ovenproof skillet on medium heat and add the butter. When the butter is melted, increase the heat slightly. Place the romaine hearts, cut side down in the skillet and brown the leaves. Once brown, remove from the pan and set aside.


Lower the heat back to medium. Add garlic, onions and thyme sprig. Sweat the onion and garlic until translucent and soft, about 3-5 minutes. Once it’s at this stage, deglaze the pan with the sherry wine vinegar and cook this down until the vinegar smell disappears.


Add romaine hearts to the liquid, cover with aluminum foil. Cook in the oven for 20 minutes or until leaves are soft.

View instructions at
County Lines Magazine

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